Description
Easy high-protein shrimp tacos featuring a smoky roasted red pepper cream drizzle, suitable for a quick and healthy family meal.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 large red bell peppers
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon chipotle powder
- 0.25 teaspoon cumin powder
- 0.25 teaspoon sea salt, plus more to taste
- 0.125 teaspoon black pepper, plus more to taste
- 0.5 cup heavy cream
- 1 tablespoon fresh lime juice, plus wedges for serving
- 12 small corn or flour tortillas
- 0.25 red onion, thinly sliced or finely diced
- 2 tablespoons fresh cilantro, chopped for garnish
Instructions
- Roast Red Bell Peppers: Preheat oven to 400 degrees F (200 degrees C). Halve and deseed the red bell peppers, placing them cut-side down on a baking sheet. Roast for 20-25 minutes, or until skins are deeply blistered and charred. Transfer peppers to a bowl immediately, cover tightly with plastic wrap to steam for 10 minutes, then peel off and discard skins.
- Cook Sauce Aromatics and Blend: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add peeled roasted red bell peppers, smoked paprika, chipotle powder, and 0.25 teaspoon sea salt. Cook for 2-3 minutes, stirring to bloom spices. Transfer mixture to a blender and add heavy cream and fresh lime juice. Blend until completely smooth. Add a tablespoon of water or broth if sauce is too thick for drizzling. Taste and adjust seasoning. Set aside.
- Season and Sear Shrimp: Pat shrimp thoroughly dry with paper towels. In a medium bowl, toss shrimp with the remaining 1 tablespoon olive oil, cumin powder, 0.25 teaspoon sea salt, and 0.125 teaspoon black pepper. Heat a large skillet over medium-high heat until hot. Add seasoned shrimp in a single layer (cook in batches if necessary). Cook for 1-2 minutes per side until shrimp are pink, opaque, and slightly curled into a ‘C’ shape.
- Warm Tortillas and Assemble Tacos: Warm tortillas according to package directions in a dry skillet, wrapped in foil in the oven, or microwaved. To assemble, place a portion of cooked shrimp (about 3-4 per taco) into each warm tortilla. Drizzle generously with the Smoky Roasted Red Pepper Cream Drizzle. Add a sprinkle of thinly sliced red onion and fresh chopped cilantro. Serve immediately with extra lime wedges.
Notes
To achieve the best sear on the shrimp, ensure they are thoroughly patted dry before cooking. For a lighter sauce, substitute half-and-half or light coconut milk for the heavy cream. If you dislike cilantro, use fresh parsley instead. Pickled red onions also make a fantastic substitution for added tang.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 tacos
- Calories: 450 calories
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 200 mg